Apricot and Coconut Puddings

Apricot and Coconut Puddings


1 person made this

Individual steamed puddings of coconut and dried apricots which are turned out before serving. Serve with a little whipped cream.

kate Queensland, Australia

Serves: 6 

  • 1/2 cup shredded coconut
  • 1 cup dried apricots, diced
  • 6 tablespoons golden syrup
  • 25g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 cup coconut milk
  • 1 1/2 cups self-raising flour

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 190 degrees C. Grease and dust with sugar 6 ramekins. Mix coconut and half the apricots together and divide between the ramekins. Drizzle each with 1 tablespoon golden syrup.
  2. Mix butter and sugar with an electric mixer until pale. Beat in the eggs one at a time, then the coconut milk. Fold in the sifted flour and remaining apricots. Divide the pudding mixture between the ramekins.
  3. Place the ramekins in a baking dish half-filled with warm water. Cover with foil and bake 40 minutes, then turn out the puddings while still hot.

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